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Green Lentil crostata

Author Notes:One of the most useful techniques to keep in mind while making any North Indian dish involving dried legumes is that the same combination of spices will taste different depending upon the choice of lentils or beans used. The variation in texture & mouth feel offered by mixing & matching these crucial protein sources goes a long way in sustaining a vegetarian way of life without any scope of impending boredom.
The dish given below is a fusion crostata using Green lentils as the filling. The same proportions apply identically if the green lentils were substituted with Black eyed peas. —Panfusine

Serves: 4

Ingredients

Green lentil (Masoor) Dal (or Black eyed peas dal (Lobia))

1
cup Green lentils (with skin)

1
large onion, diced

1/4
teaspoon turmeric powder

2-3
Cardamom pods (whole

1
pod garlic

2
inch piece ginger

1
tablespoon Coriander seeds

1
tablespoon cumin seeds

2-3
dried Red chillies

1
teaspoon garam masala

1/2
cup crushed tomatoes

2
tablespoons oil or ghee

Salt to taste

1/4
cup chopped cilantro

Crostata

1
packet store bought pizza dough

very thin slices of Paneer cheese (use a peeler)

melted butter as required

2
tablespoons nigella seeds

Chopped cilantro for garnishing

2
tablespoons Chat masala ( available at Indian grocery stores)

In This Recipe

Directions

Green lentil (Masoor) Dal (or Black eyed peas dal (Lobia))

In a pressure cooker combine green lentils (or black eyed peas) and onion, turmeric and cardamom pods with 2 cups water & cook till soft. Set aside. If using the conventional technique, boil with adequate water till the lentils can be squished easily between fingers.